West Bend IC12701 instruction manual Using Your Old-Fashioned Ice Cream Maker

USING YOUR OLD-FASHIONED ICE CREAM MAKER™

1.Before each use, pour water into the bucket until it’s about ￿ full, and leave in the sink or a water-safe area for a minimum of 1½ hours; longer is also acceptable. This will give the wood a chance to expand so that the bucket will not leak during the freezing process. Note: Soaking expands the wood to help prevent leaking. However, this will not prevent all drips, as wood cannot seal completely. Some leakage may occur during use.

2.Place the freezing canister, lid, and mixing paddle into the freezer while the bucket is soaking. Note: Do not freeze the freezing canister when it is wet; always dry it thoroughly before freezing.

3.Prepare ingredients as directed in the recipe. For best results, prepare the ice cream mixture the day before and chill overnight.

4.After at least 1½ hours of soaking, empty the water from the bucket prior to making ice cream.

5.Pour the chilled ice cream mixture into the chilled freezing canister. Do not fill the freezing canister above the “MAX” line, as the ice cream mixture will expand during the freezing process.

6.Insert the rounded end of the mixing paddle into the center indentation of the freezing canister.

7.Place the lid on the freezing canister, inserting the mixing paddle post through the center of the lid.

8.Place the freezing canister in the wooden bucket, aligned with the centering bracket in the bottom of the bucket.

9.Slide the rectangular end of the motor unit into the rectangular hole on the rim of the bucket. Align the mixing paddle post in the hole in the center of the motor unit. The rounded end of the motor unit will drop into the open end, above the latch. You may need to rotate the freezing canister so the mixing paddle post fits into the motor. Gently lift the latch, placing the wire over the rounded end of the motor.

10.Evenly distribute about 6 cups of ice around the base of the freezing canister. The ice should be small or coarsely crushed pieces. Break any large clumps apart. Ice can be crushed using a mallet or hammer if needed. For each batch of ice cream, expect to use 1-2 medium bags of ice, about 7-14 pounds.

11.Cover the first layer of ice evenly with about ½ cup of rock salt.

12.Repeat steps 10 and 11, layering ice and salt until it reaches ½ inch below the hole on the side of the bucket; do not over fill.

13.Add cold water to the ice/salt mixture until the water level reaches½ inch below the bottom of the drain hole. Note: Adding too much water or ice will cause the ice/salt mixture to leak out of the drainage hole and will prevent the ice cream from churning.

14.Plug the cord into a 120 volt, AC outlet ONLY.

15.Press the “ON/OFF” switch on the motor unit to “ON.” As the freezing canister turns, stir and mix the salt and ice together using the plastic stir stick. Do this every 10-15 minutes while the ice cream maker is in use. Do not stop the mixing process prematurely.

16.When the ice melts down 2 to 3 inches, more ice and rock salt should be added.

17.It will take approximately 30-40 minutes for the ice cream to be made. If the motor stops before 30 minutes has elapsed, press the “ON/OFF” switch to “OFF,” and check for one of the following issues.

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